Oat-crusted lamb cutlets with spiced lentils
(at time of publication)
- ½ cup rolled oatsoatmeal uncookedX
- 2 teaspoons dried rosemary
- 1 teaspoon garam masala
- 8 lamb cutlets, trimmed
- 2 tablespoons mint jelly
- salad greens to serve
- Spiced lentils
- vegetable oil spray
- 1 onion, sliced
- 1 teaspoon extra garam masala
- 1 carrot, finely chopped
- 1 tablespoon tomato paste
- 400g can brown lentils, drained and rinsed
- juice of 1 lemon
- ⅓ cup chopped flat-leaf parsley
1 Preheat oven to 200°C. Line a baking tray with baking paper.
2 Pulse the oats, rosemary and 1 teaspoon garam masala in a food processor until it’s the texture of fine breadcrumbs. Place on a plate.
3 Use a pastry brush to coat both sides of the cutlets with mint jelly. Press cutlets into the oat crumbs to coat. Place on a baking tray and cook for 10–15 minutes until lamb is cooked (if crumbs are not golden, finish off for 1 minute each side in a hot frying pan lightly sprayed with vegetable oil spray).
4 Meanwhile, to make the spiced lentils, place a non-stick frying pan over a medium heat. Spray well with vegetable oil spray. Add onion and cook for 2–3 minutes. Add garam masala and cook for 1 minute. Add carrots, tomato paste and 1/2 cup water, stir to combine and simmer for 5 minutes. Add lentils and reduce heat to low. Cook for 2–3 minutes, until warmed through. Stir through lemon juice and parsley. Serve with the cutlets and salad.
Nutrition Info (per serve)
Total fat 11.6g
–Saturated fat 4.4g
Dietary fibre 5g
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